1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot. NOTES : No Texan worth his or her ten-gallon hat would put beans in chili. This ones all beef, calling on beer and freshly ground cumin to give it distinction. Masa harina, the finely ground corn used for corn tortillas, is often used to thicken soups or chili. It is available in Latin markets and some supermarkets. Posted to recipelu-digest Volume 01 Number 576 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (1064g)|
|Recipe Makes: 12|
|Calories from Fat: 704 (71%)|
|Amt Per Serving||% DV|
|Total Fat 78.2g||104 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 149.7mg||46 %|
|Sodium 1910.3mg||66 %|
|Potassium 1765.4mg||46 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 13.3g|
|Protein 53g||76 %|
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Calories per serving: 997
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